This hearty and flavorful curry combines protein-packed mung beans with fresh spinach for a nutritious meal. It's easy to prepare and perfect for a cozy dinner that’s both comforting and wholesome.
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Start by giving the split mung beans a good rinse, then drain them well. Put them in a medium-large pot and add enough water to cover by about an inch. Bring it to a boil, then lower the heat, cover, and let it simmer gently. Keep an eye on it and add a splash more water if it starts to dry out. It usually takes around an hour for the beans to get nice and soft.
While the beans are cooking, heat some oil in a small pan over medium heat. Toss in the cumin seeds and let them sizzle until you can really smell their aroma, about a minute or two. Add a pinch of asafoetida and cook for just a few seconds until it turns golden. Then stir in the chopped tomatoes along with half a cup to a full cup of water, scraping up any tasty bits stuck to the bottom. Sprinkle in the coriander, Aleppo pepper, and turmeric, cover the pan, and let it cook for a couple of minutes.
Next, add the spinach, cover again, and cook until the leaves turn a bright green and soften, which should take about five minutes. Once the lentils are tender, drain off any extra water but leave about a quarter to half a cup in the pot. Mix in the spinach and tomato mixture, then return the pot to medium-low heat.
Finish by stirring in some fresh lemon juice, a pinch of sea salt, and garam masala. Let everything simmer together for another 5 to 10 minutes until it’s as thick as you like. Give it a taste and adjust the seasoning if needed, then it’s ready to enjoy!
- Rinse the mung beans well before cooking to remove any impurities.
- Cook the beans until they are soft but not mushy for the best texture.
- Add spinach towards the end of cooking to keep it fresh and tender.
This dish is packed with protein and fiber, making it both nutritious and satisfying. The combination of mung beans and spinach creates a comforting meal that is light yet filling. It’s also naturally vegan and full of vibrant flavors that brighten up any dinner table.
Serve this curry with steamed rice or warm flatbreads like chapati or naan. A side of yogurt or a fresh salad can help balance the spices. Garnish with fresh cilantro or a squeeze of lemon for extra brightness.
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave, adding a splash of water if the curry has thickened. This dish can also be frozen for up to one month; thaw overnight in the fridge before reheating.
